Fluke Ceviche | James Beard Foundation
Sean Telo pairs fluke (local and wild-caught, if you can) with basil, chervil, and charred Fresno chiles mellowed with a bit of crême fraîche. Make sure to serve this ceviche with a side of crunchy...
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Ingredients
- 4 limes, juiced (about 1/2 cup juice)
- 1 small red onion, thinly sliced
- 10 leaves basil, torn
- 2 red Fresno chile peppers
- 2 tablespoons chopped chervil
- 3 tablespoons crème fraîche
- One 12-ounce fillet fluke, diced into 1-inch pieces (preferably local and wild-caught)
- Salt
- pepper
- Potato chips to serve
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